Potato Tacos
Appetizers
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 45 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0.5g
Glucose: 0.7g
Fructose: 0.5g
Lactose: 0.5g
Maltose: 0.5g
Galactose: 0g
Starch: 25g

Fats

Saturated: 3.2g
Monounsaturated:1.9g
Polyunsaturated: 1.4g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 0.8g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.3g 22%
Net Carbs: 38
Sodium: 338.7mg 15%
Potassium: 759.2
Cholesterol: 18

Nutritional Values (g)


Calories: 272 Fat: 8g
Protein: 8g Carbs: 43g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Tortillas (Ready-to-bake or -fry, corn)
12 tortilla / 288 grams
Reduced fat milk (Fluid, 2% milkfat, with added vitamin a and vitamin d)
1/4 cup / 61 grams
Potato (Flesh and skin, raw)
5 Potato large (3″ to 4-1/4″ dia) / 1.8 kg
Scallions (Spring onions or scallions (includes tops and bulb), raw)
1 cup, chopped / 100 grams
Cheddar cheese (NAN)
1 1/2 cup, shredded / 170 grams
Ranch dressing (Salad dressing, reduced fat)
1 cup / 240 grams

Instructions

Step 1
Peel and chop potatoes. Chop green onions. Shred cheddar cheese.
Step 2
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
Step 3
Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
Step 4
In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.